Cherry & Almond Biscotti

My mom and I are both earlybirds. Ever since I can remember, whenever I wake up and come downstairs, she is always sitting and reading with a cup of coffee at our kitchen table. She makes me a cup, I sit with her and we chat and enjoy the morning together. This is probably the thing I miss most when I'm away in school- sharing lovely mornings with my mom.

Me, my mom, and her mom.

Happy Mother's Day! To my own amazing mother and all mothers out there. 

In her honor, I made these cherry & almond biscotti to enjoy with her morning cup of coffee. Biscotti is one of her favorite treats and the tart cherries and nutty almonds make the perfect flavor combination! So mom, I love you and these are for you.

Along with this song :)

Cherry & Almond Biscotti (loosely adapted from Susan's recipe)

1 cup all-purpose flour
1 cup whole wheat flour
1/2 cup sugar
2 1/4 tsp baking powder
1/2 tsp salt
1 1/2 tbsp ener-g egg replacer
6 tbsp water
1/4 cup maple syrup
1/2 tsp vanilla 
optional: 1/2 tsp almond extract
1/4 cup almonds, slivered or chopped
1/2 cup dried cherries, roughly chopped

1. Preheat your oven to 350º and lightly oil a baking sheet.
2. In a large bowl, combine the flours, sugar, baking powder and salt. Whisk together the egg replacer and water in a measuring cup until it begins to thicken, then add it to the flour mixture along with the maple syrup and vanilla. Fold in the cherries and almonds. If the dough is too dry to form it into a ball, add water, one tablespoon at a time (I had to add 2).
3. Form the dough into two logs, about 2 inches wide and flatten them onto your baking sheet. Bake for 30 minutes.

4. Cool the logs for about 10 minutes, then using a sharp knife, very carefully cut the biscotti into 1/2" wide slices on a diagonal. Arrange the slices on the sheet face up and put back in the oven for 10 minutes. Remove, flip the biscotti, and bake more 10 more minutes. Let cool for at least 15 minutes. Enjoy dunked in your morning coffee!

What is your favorite thing to do with you mom?

And now it's crunch time.

Yes, I am talking both about my finals and biscotti. Double crunch.

My Favorite Cake

I really love cake. So when I say this cake is my favorite, you know it's some serious business.
I don't think there's anything more romantic or heavenly than chocolate and cherries. Maybe chocolate and strawberries, but it's a close tie. This cake is moist, rich but not too rich, and will blow your mind at the first bite. Make this for that special someone and if they're not already in love with you, they sure will be now.

Chocolate & Cherries Cake with Rich Chocolate Frosting (adapted from Cookie and Kate)

1 1/2 cups whole wheat pastry flour
1/4 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1 cup sugar
1/2 cup canola oil
1 cup strong coffee, cooled
1 tsp vanilla extract
1/2 tsp chocolate extract (or more vanilla)
2 tbsp apple cider vinegar
1 bag frozen cherries (thawed), or about 2 cups fresh and pitted

1. Make your cup of coffee and stick it in the fridge to cool down. Preheat the oven to 375º and line the bottom of an 8" or 9" round pan with parchment paper.
2. In a large bowl, whisk together the flour, cocoa, baking soda, salt and sugar.
3. In a measuring cup, mix the oil, cooled coffee, and vanilla & chocolate extracts. Pour this into the dry and stir until combined. 
4. Add in the vinegar and you will see little bubbles appear in the batter. Mix until the vinegar seems to be evenly distributed.
5. Pour the cake batter into your prepared pan. Sprinkle the cherries evenly over the batter and press them towards the bottom of the pan with your finger. Bake for about 40 minutes or until a toothpick comes out clean. Let cool completely before you frost it.

Frosting:

1 cup semi-sweet chocolate chips
2 tbsp soy milk
1/2 tsp vanilla extract 

Melt the chocolate chips in the microwave, or if you don't have a microwave like me, in a double broiler until smooth. Remove from heat and stir in the soy milk and vanilla. Spread frosting evenly over the cake and top with a sprinkling of powdered sugar. 

Just one bite...

Yum.

Put down whatever you're doing and go make this cake. Now.

On a completely non-cake related note... I'm going to California tomorrow for my College Winter Term project! I will be working at a natural history museum taking photos and setting up galleries for them. I'm staying with some friends who also love to bake and are excited to try some vegan baking with me. I can't wait to post recipes from the land of sun, surf and sand!